CREAMY ROASTED GARLIC POTATO SOUP

This Roasted Garlic Potato Soup is a comforting and flavorful dish that combines the richness of roasted garlic with the heartiness of potatoes. The roasting process brings out the natural sweetness of the garlic, adding depth to the soup's taste. Perfect for chilly evenings, this soup is both satisfying and nourishing.

Ingredients

• 1 head of garlic

• 1 teaspoon olive oil

• 1¾ pounds russet potatoes, peeled and cut into 1-inch pieces

• 4 tablespoons salted butter

• 1 cup white onions, chopped

• 1 leek, cleaned and thinly sliced (whites and light greens)

• 3 tablespoons all-purpose flour

• 4–5 cups low-sodium chicken broth (or vegetable broth)

• 1 cup whole milk (or 2%)

• ¼ cup heavy cream

• ½ teaspoon fresh thyme (or ¼ teaspoon dried)

• ½ cup freshly grated Parmesan cheese

• Salt and pepper, to taste

• Chopped chives or grilled cheese croutons for topping
  
  

Directions

1. Roast the Garlic:

   • Preheat the oven to 375°F (190°C).

   • Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil and season with salt and pepper.

   • Wrap the garlic head in foil and place it on a baking sheet. Roast for 40–45 minutes, or until the garlic is tender. Let it cool before squeezing the cloves out.

2. Prepare the Potatoes:

   • While the garlic is roasting, bring a large pot of water to a boil. Add the peeled and chopped potatoes. Boil until tender, about 15 minutes. Drain and set aside.

3. Sauté the Aromatics:

   • In a large Dutch oven, melt the butter over medium-high heat. Add the chopped onions and sliced leeks. Sauté for 6–8 minutes, or until softened and translucent.

4. Make the Soup Base:

   • Lower the heat to medium. Add the flour to the pot and cook for 1–2 minutes, stirring constantly, until the flour is lightly golden.

   • Gradually add the chicken broth, whole milk, heavy cream, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 2–3 minutes until it starts to thicken.

5. Combine Potatoes and Garlic:

   • Add the boiled potatoes, roasted garlic cloves, and grated Parmesan cheese to the pot. Stir to combine.

6. Blend the Soup:

   • Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. If the soup is too thick, add more chicken broth to reach the desired consistency.

7. Serve:

   • Ladle the soup into bowls and top with chopped chives or grilled cheese croutons. Serve warm.
     
     

Nutritional Information (per serving)

• Calories: Approximately 371 kcal

• Protein: 9g

• Fat: 25g

• Carbohydrates: 35g

• Fiber : 4g 

• Sugar: 4g

• Sodium: 660mg

• Potassium: 700mg

• Calcium: 60mg

• Iron: 1mg